Did someone say Chocolate Pudding?

Now, I love fermented fruit kvass as much as the next girl, don’t get me wrong here.

But I also love me some chocolate.
I know. It’s so stereotypical, isn’t it? A female who loves chocolate.
But I do. And I don’t care who knows it, either!
It’s a love without shame.
And just in case there are other stereotypical females out there who love to scratch that chocolate itch every now and then, I decided to share a wonderful recipe I found over at the Food Renegade. It’s a whole food option to an otherwise store-bought treat. Plus, it jiggles.
That’s right! It’s chocolate pudding.
Are you salivating yet?
You should be. Because not only does this dessert mix up in less than ten minutes, but it’s also delicious. Trust me. I know. I ate three bowls.
What? Quit judging.  They were small-er-ish bowls.
Homemade Chocolate Pudding
You will need: 
 – 2 cups of whole, organic milk (or coconut milk)
 – 3 tablespoons of cocoa powder
 – 4 tablespoons arrowroot powder (You can easily find it at your health food store! Don’t worry, it’s cheap.)
 – 1/3 cup honey (Don’t worry about using raw, we’re boilin’ this bad boy.)
 – 1 teaspoon real vanilla extract
 – 1 teaspoon high-quality butter 
Step One: In a jar, mix together the cocoa powder, arrowroot powder, and milk as best as you can.
Step Two:  Pour the milk mixture into a saucepan, add the honey, and bring it to a simmer. Allow it to gently simmer until it’s thickened – about ten minutes – stirring constantly.
Step Three: After the pudding has thickened, remove from heat and stir in the vanilla and butter until combined. The pudding will still be slightly runny at this point, but it will continue to thicken as it cools.
Step Four: There is no step four. How easy was that!
If raspberries were in season, I would have loved to sprinkle a few on top of this creamy wonder. Yum, yum, yum.
You know who especially loved this dessert (besides me, of course)?
I’ll give you one guess…

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  1. says

    If I can make a GOOD diary-free chocolate pudding, my daughter will be over the moon.
    If we use coconut milk, do we use the thin kind in the carton (like So Delicious), or the thick kind in the can (Thai Kitchen, etc)?

  2. says

    I love the recipes that you post. Thanks for sharing. I’m curious about the raw honey comment- My husband and I are farmers and beekeepers and goat’s milk drinkers and are praying for our cow to walk through the gate any day now… all that to say, we eat raw honey every day. I know that may seem crazy, but it’s our sweetener for tea and the like. Is raw honey supposed to be dangerous? YIKES. :)

    • says

      Melissa – Whoops! I should have clarified. We, too, eat primarily raw honey as our sweetener. We eat it in everything! I simply wanted to give people the heads up to not worry about using their good raw honey in this recipe since it’s boiled and all the good benefits of raw honey are lost! Thanks for helpin’ me clarify :)

  3. Dee says

    I made one a couple weeks ago that was very similar to this one and just let me say it was the best chocolate pudding ever!! I had some dark chocolate cocoa powder that I used and it was so dark and rich. I felt like I was cheating eating it!!

  4. Laila Abdullah says

    Can you sub other thickening agents for the arrowroot (tapioca starch, guar gum, xanthan gum, etc.)?

  5. Allison says

    I just tried this recipe and it has not come out as I expected it to. It seems to have a very slimy texture. Did I do something wrong?

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